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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 4 GUEST STATEROOM(S).

DOUBLE BEDS 2

TWIN BEDS 2

PULLMAN 2

SPECIFICATIONS	VALUE
Guests	10
Staterooms	4
# Of Crew	4
Length	89 Ft / 27.2 m
Beam	19.6 Ft / 5.99 m
Draft	6.5 Ft / 1.99 m
Builder	Pershing
Built - Refit:	2006 - 2024
Cruising Speed	33 knots

ACCOMMODATION INFORMATION

10 guests in 1 Master Suite, 1 VIP and 2 Twin Cabins with one extra bunk bed in each cabin (ideal for children), all with en-suite facilities
Mini bar in Master Suite
Adjustable electric beds in Master & VIP suites

WATERSPORTS

Dinghy	Genius 360
Dinghy HP	40
Paddle Boards	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Jet Skis	Yes
Snorkeling gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
TENDER GENIUS 360 with 40hp outboard
JETSKI SEADOO rxp255
SEABOB F5
SUP
WAKEBOARD
WATER SKI EQUIPMENT
SNORKELLING EQUIPMENT

CREW PROFILE

Captain Spyros Kirikos
Captain Spyros is a highly experienced and versatile professional with over 15 years in the yachting industry. With a strong background in both private and commercial yacht operations, he has captained vessels ranging from 46ft to 106ft across cruising areas including Greece, France, Italy, Spain, and the United States (Miami). His leadership style combines a calm, safety-first approach with a focus on exceptional guest service and smooth onboard operations.
In addition to his maritime credentials, Captain Spyros brings a unique edge to his role through his extensive training in close protection and maritime security, ensuring the utmost discretion, professionalism, and safety for guests at all times.

Chef: Anastastios Pantelidis

Anastasios is a skilled Greek yacht chef with over 20 years of culinary experience, specializing in international gourmet cuisine with a focus on fish, meats, pastries, and artisan bread. He has worked aboard both private and charter yachts ranging from 34m to 120m, including the M/Y A6M Zero, Champagne Seas, Aquarella, Tatiana, and the mega yacht Alexander, serving high-profile clients across Greece, Saudi Arabia, and France. His background also includes executive roles in luxury hotels such as the 5-star Kivotos in Mykonos and ownership of a Mexican restaurant. Educated in Switzerland and Greece, he combines fine dining expertise with versatility and dedication, speaking Greek, English, and German.

Stewardess: Iro Tsilivgkou
Iro is an experienced and highly professional Chief Stewardess with a strong background in luxury yachts and high-end hospitality. She is skilled in all aspects of interior service, including guest care, table setup, cabin service, inventory management, and event planning. Known for her attention to detail, organizational abilities, and warm hospitality, she ensures an exceptional onboard experience for owners and guests alike. Iro also brings solid knowledge in food and beverage management, holds relevant certifications, and communicates confidently in English.

Deckhand Glenn Celerez
Deckhand Glenn is a motivated and reliable maritime professional with a strong passion for the yachting industry. With many years of hands-on experience aboard luxury yachts, he is dedicated to maintaining the highest standards of service and safety, ensuring that guests enjoy a smooth and memorable voyage. His attention to detail, hardworking nature, and positive attitude make him an invaluable asset to any crew.
Having worked on a variety of yachts ranging from 24m to 50m , Deckhand Glenn brings versatile skills to the team. Always eager to learn and develop new skills, Glenn works efficiently and enjoys being part of a team that delivers a high level of service.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast
Freshly baked pastries • Seasonal fresh fruit
platters • Greek yogurt • Cheese & ham platter
• Chopped vegetable plate • Fresh juice of the
day • Daily egg specialty (e.g. fried, scrambled,
poached, sunshine eggs or omelet of your
choice) • Greek pie / toast / muffins / pancakes
(varies by day)
Day 1
Lunch: Italian salad with parmesan & vinaigrette
• Truffle risotto • Milanese risotto • Mozzarella
sticks
Dinner: Caprese salad with burrata cheese,
pesto & tomato • Chicken roll stuffed with
peppers & cheese in vegetable sauce • Russian-
style potatoes with dill

Day 2
Lunch: Greek-style meze selection • Fried calamari
• Fried potatoes • Traditional Greek salad
• Saganaki shrimps in tomato sauce with feta
• Grilled octopus
Dinner (Greek-style night): Pork & chicken gyros
• Pita bread • Fried potatoes • Tzatziki • Spicy
cheese dip (tyroka$eri) • Roasted peppers

Day 3
Lunch: Green Greek salad • Fried feta cheese
in puff pastry • Lobster pasta
Dinner (BBQ Night): Lamb ribs grilled over
coals • Beef steak grilled over coals • Grilled
sausages • Charcoal-roasted vegetables

Day 4
Lunch: Tuna salad • Oven-baked salmon with
steamed vegetables • White rice with herbs
Dinner: Greek salad with nuts, breadsticks,
grapes & pomegranate vinaigrette • Authentic
Italian carbonara with guanciale & egg

Day 5
Lunch: Oven-baked Sea bream with herbs
• Green salad with cherry tomatoes & avocado
sauce • Sea bass with lemon & herbs
Dinner: Traditional Greek moussaka • Greek
green salad with yogurt & herbs • Fried pumpkin
meatballs

Day 6
Lunch: Penne pasta with pesto & parmesan
• Chicken fillet with pepper sauce
• Green bruschetta salad
Dinner: Ribeye steak • Mashed potatoes
with herbs • Green salad with crispy prosciutto,
cherry tomatoes & balsamic glaze

Day 7
Lunch: Pork roll stuffed with colorful
peppers, cheese & bacon • Quinoa salad
with lemon & herbs • Black fried rice
Dinner (Burger Night): Gourmet burgers
with ground beef, caramelized onions, tomato,
bacon & cheddar • Herb-seasoned
fried potatoes • Coleslaw salad

Desserts Served throughout the week
Ice cream variety • Baklava • Cheesecake
• Chocolate pie • Loukoumades (Greek
honey puffs with cinnamon)

PRICING DETAILS
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Pricing

From: 45,000 per week
To: 49,000 per week

Pricing Details

July/August : 49.000 EUR per week
Low Season: 45.000 EUR per week
Plus : Applicable VAT at the time of charter, currently 12% and expenses

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Pricing

Pricing Details

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